Goat’s cheese stroopwafels

What luck that we came across Stefan Breuer during our endless, sweet odyssey through the world of stroopwafels. His culinary brain never stands still. Stroopwafels and goat’s cheese? Of course, why not! What else could you make with stroopwafels? Croquettes, pitta breads, ragout, soup … anything is possible with stroopwafels.

For 10 people
20 small stroopwafels
360g soft goat’s cheese
10 walnuts
Rocket of basil cress

5 tablespoons of raisins
500g shallots
50g butter
1 tablespoon of sugar
200 ml chicken or vegetable stock
1 bay leaf

Soak the raisins in lukewarm water. Peel the shallots and cut them into quarters. Melt the butter with the sugar, add the chicken stock and the bay leaf. Boil the shallots gently, uncovered, for 10 minutes. Drain the raisins, mix them through and heat until most of the liquid has evaporated. Leave the compote to cool.

Chicory salad
125 g white chicory
1 apple
1 tablespoon of raspberry
2 tablespoons of olive oil
Freshly ground pepper

Cut the white and red chicory into thin slices. Cut the apple into small pieces. Mix the raspberry vinegar with some oil and freshly ground pepper. Mix the dressing with the chicory and pieces of apple. Garnish with some pieces of walnut.

Warm up the small stroopwafels for a few minutes in the oven, pre-heated to 75˚C. The syrup will become warm and you will be able to separate the two halves easily. Put the oven up to 175˚C. Fill every stroopwafel with a circle of goat’s cheese, approximately 0.5-1cm thick, and put the waffles in the hot oven for about 7 minutes.

Recept Geitenkaasstroopwafel Wafflelujah
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